A very savourful Egg curry with very few ingredients, without coconut milk, cream or cashew nut paste. This egg curry is so delicious that no one will be able to resist it. Boiled eggs cooked in spicy onion tomato black pepper gravy. One of the easy and quick side dish that you can prepare in a jiffy. In my home I mostle served this for breakfast with appam/ rice hoppers or idiyappam/ string hoppers. And also taste great with chapati, roti, puttu etc. A great recipe adapted from my lovely mom/ amma. This is one of our family favorite chicken curry that my amma regularly prepare. So lets see the detailed recipe with step by step pictures here follows.
Like any other recipe, in this freshly coarsely ground black pepper powder are used which enhances the flavor of the curry. There is no ginger, red chilly powder, coriander powder or garam masala in this curry and that makes this unique from any egg curry. This egg curry is always a lifer saver for me that when actually I have unexpected guests. Eggs can be cooked in many ways and I would love to update them with different kinds of preparation and also roasting/ frying them in various ways. I have many variety recipes from my family and I would love to post the best recipes to be tried by my readers.
Tips- If you can’t tolerate the pepper heat, reduce pepper by half. My mom used to make this dish in an iron kadai, that give a blackish brown color and enhance the taste of the curry. I don’t have that so using a non-stick pan. I have used tamarind juice, that really enhance the taste of the dish. If you want you can use coconut vinegar as it is a traditional vinegar.
How to Make Spicy Black Pepper Egg Gravy- Swadcuisine Special Nadan Kurumulaku Chathachitta Mutta Curry
Wash and boil eggs along with salt, then remove the shells and pierce them. Set aside.
Heat a deep bottom sauce pan with oil and saute crushed black pepper until nice aroma arrives.
To the pan, add crushed garlic and dry red chilies. Saute for a couple of minutes, so that raw smell will dimish. Remember to maintain a medium to low heat.
Add crushed shallots and little salt, saute until golden brown.
Add chopped onion and saute until golden brown in color.
Add turmeric powder and saute very well, make sure the raw smell of turmeric powder has gone completely.
Add tomatoes and saute well. Cover the sauce pan with a lid and cook for 2 minutes. So that tomatoes should be soft and tender. Then add vegetable cubes and fennel powder, combine well.
Add tamarind juice and combine well.
Then pour enough warm water to make a gravy. Add a small piece jaggery and boil for 5 minutes.
Add diluted cornflour and combine well.
Add eggs and off the flame. Adjust salt after a salt check, always vegetable cubes have salt. Serve along with appam or any Indian bread of your choice.
Enjoy!! Happy cooking and stay healthy.